Either on the top shelf of your broiler, or directly on your gas
stove, char the eggplant, turning to insure every bit of skin
is charred. Don’t worry, you’re going to peel off the charred
skin, so you really want to get the skin black and flakey as
this is where the smoky aroma will come from
Set the charred eggplant aside until it cools enough to
handle. Flake most of the black skin off (it’s okay if there’s a
little left), then shred the eggplant by pulling it apart with
your fingers and place it in a mesh strainer for 30 minutes to
drain the extra liquid.
Mince the eggplant, and then combine it in a bowl with the
tahini, olive oil, lemon juice, garlic and salt. Stir well to
combine and adjust seasonings to taste. Garnish with more
olive oil and chopped parsley or sumac. Serve with crackers
or chips.
Originally Submitted
8/18/2013
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